Smoked Eggplant Spread

Smoked Eggplant Spread
Eggplants are amazing. The addition of walnuts and sesame paste to this recipe make it super rich in healthy fats.  Eggplants are high in fiber, antioxidants, vitamins, and minerals.  They can be prepared in many ways: Grilled, roasted, sauteedéed, seared, and fried.  I find it helpful to salt my eggplant before I cook it to extract some of the bitterness. 
2 Large Italian Eggplants
1/4 C toasted walnuts
1 T tahini
Juice of 1 whole lemon
1/4t cinnamon
1/4t cardamom
1 small onion diced and sauteedéed in olive or coconut oil
Olive Oil
Sea salt


  1. If you have a gas burner you can ‘smoke’ the eggplant over the flame, otherwise you can put them on the grill. In either case you place the eggplants directly on the heat source and turn them as they become blacked on all sides.  Then place in a colander to drain for 10-15 Mins., followed by peeling off the outer skins.
  2. Toast walnuts.
  3. Dice your onion and sauté until translucent.  You can add some garlic too if you prefer.
  4. You will need a food processor or blender to complete the following steps.  The blender will make a smooth puree and the food processor a less fine and smooth puree.  
  5. Place peeled eggplant into your pureeing device.  Add onions, walnuts, tahini, lemon juice and spices.           
  6. Puree to desired consistency and taste for salt.  Add a drizzle of olive oil and salt to taste
  7. Serve on pita, crackers, sandwiches, salads, with crudités, or as a puree on the bottom of a plate for a base for an entree.  Yum!
Chase Elder1 Comment